Roasted Habanero and Pineapple Reduction

By Kevin Lavin / YS640s owner

It’s sweet, spicy and oh so good. Lather this on grilled fish or chicken to add a layer of sweet heat that your guests won’t forget.

Ingredients:

4 Habanero peppers coarsely chopped
2 cups chopped pineapple
1 handful cilantro
Juice from 1 lime
1 cup orange juice
½ teaspoon salt

Directions:

Toss peppers, pineapple and cilantro in a food processor with a light pulse to keep it chunky, then throw everything into a pot, bring to a boil, reduce heat and simmer until the mixture is reduced and thickened. Chill in a bottle overnight before using.

Santa Maria Dry Rub

By Jeremy Bishop

Grilled tri-tip seasoned with a simple rub of salt, pepper and garlic is the cornerstone of Santa Maria Style Barbecue, developed in the mid-19th century in Santa Barbara County. While the base of the traditional Santa Maria Rub is simply salt, pepper and garlic, many people experiment with other ingredients to create their own version of the rub. Jeremy Bishop, who lives in Riverside, CA., shares his favorite recipe for Santa Maria Rub, which he uses on trip-tip but can add another layer of flavor to any cut of beef.

Santa Maria Dry Rub- (1/2 cup)

2 tps chili powder

1/2 tps cayenne pepper

1 tbsp cumin, McCormick

1 tbsp dark brown sugar

1 1/2 tsp granulated sugar

1 tsp garlic powder

1 tsp onion powder

1 tbsp salt

2 tsps black pepper, ground

Directions

Jeremy applies the Santa Maria rub to tri-tip and refrigerates it overnight. He then reverse sears the trip-tip, smoking it on his Yoder Smokers YS640 at 250° for about an hour until the internal temperature is 120° and searing at 600° for a few minutes on either side.

Cajun Brine Solution for Turkey

 

By Will Turner

Brining infuses meat with flavor while tenderizing it so when cooked, it’s juicy, tender and delicious. Check out Will Turner’s recipe for a Cajun brine solution and his technique for brining a 20-pound turkey overnight.

Ingredients:

6 quarts Water

2 cups Sugar

1 cup Salt

½ cup Cajun Seasoning (Any Brand Works)

6 cloves of Garlic

2 stalks Celery

1 Onion

4 Bay leaves

1 Tablespoon Whole Black Peppercorns

1 bundle of Fresh Poultry herbs (Rosemary, Thyme & Sage)

Juice of 2 lemons

Directions:

Combine 2 quarts of water with the sugar, salt, and Cajun seasoning in a pot and bring to a boil. Remove from the heat and add the remaining ingredients, including 4 quarts of water. Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight.

 

Smoked Bacon Burger

 

By BBQ Brian Misko

Owner and Pitmaster at House of Q

 

Layers upon layers of flavor form this award-winning Smoked Bacon Burger by BBQ Brian Misko, owner of House of Q and a world bbq champion. To watch Brian craft this epic burger on the Yoder Smokers YS1500 go to: https://bit.ly/2XXEUcA

Ingredients:

2 lbs ground beef
1/4 cup soy sauce
2 Tbsp minced garlic
1/4 cup finely chopped onions
1 Tbsp House Rub
2 lbs bacon – thinly sliced
Green leaf lettuce
extra aged cheddar cheese – thick sliced
Buns

Optional but a perfect topping – Apple Butter Onions
1 onion – sliced
2-3 Tbsp butter
1/2-3/4 cup Apple Butter BBQ Sauce

1/2 Cup Mayonnaise
1-2 Tbsp Apple cider vinegar
1 Tbsp White sugar
3 Tbsp House of Q Slow Smoke Gold BBQ Sauce (or mustard)

Directions:

Start the smoker at medium heat 300 to 350F. Smoke 6 or so strips of bacon on the smoker until cooked but not too crisp. Remove from the smoker, cool and mince on a cutting board. Place the bacon in a bowl and add the minced onion, garlic, soy sauce, House Rub and beef. Separate the beef keeping the mixture rather loose as it mixes with the seasonings. This will allow the flavors to mix throughout the meat. Measure out 6 even portions of the burger mix and form into patties. Place each patty on a lined baking sheet.

Using the remaining bacon, take each patty and wrap with 3 to 4 slices of bacon around the burger patty. Start on one side with the bacon in the middle of the patty and wrap the ends to the other side. This way all of the ends will be on one side of the patty. Place on the baking sheet and chill until ready to cook or even freeze for 20-30 minutes. This will help form the patties.

Place the burgers on the smoker at 350F and close the lid. Smoke the burgers to render the bacon onto the meat mixture. The tightening of the bacon as it cooks will create a outer layer or crust for the a great tasting burger.

As they cook, prepare the toppings and spread. In a bowl mix the mayonnaise, vinegar, sugar and Slow Smoke Gold and set aside. Rinse and trim the lettuce leaves and if needed slice the buns. If you want, toast the buns as well for a nice crunch.

For the Apple Butter Onions, place the onions and butter in a skillet. Cook on low heat to soften the onions but not to brown them. Once soft, add the Apple Butter BBQ Sauce and continue to reduce and thicken the mixture. It will take about an hour or more to make this topping. If you make this ahead, keep the mixture in a fridge.

When the burgers reach an internal temperature of about 150-155 F and the bacon is almost done, cover each burger with a generous amount of cheese and continue cooking. The burgers are done when the cheese has melted and the internal temperature is at least 165 F. Remove the burgers from the smoker.

To assemble the burger so it doesn’t fall apart when you squeeze it, smear both the top and bottom bun with the mayonnaise mixture. Place lettuce on the bottom bun and then a burger patty. Top with Apple Butter onions and then the top bun.

BBQ Brian’s Beef Ribs

 

By Brian Misko

Owner and Pitmaster at House of Q

 

BBQ Brian Misko shares his secrets for getting juicy, tender beef ribs with the perfect bark on the Yoder Smokers Flattop Grill. Great for an appetizer or entree. Get the recipe below and watch Brian make the ribs here: https://youtu.be/rB7428XkZVk

 

Braised Beef Short Ribs

Braising is a great way to tenderize tough pieces of meat such as short ribs.  This is a great indoor recipe that can easily be done on an outdoor grill. Either way it starts with searing the meat, simmering the meat in wonderful flavors and then complementing the ribs with great sides.

Ingredients:

3 lbs Beef Short Ribs

Olive Oil

Salt/Pepper

1 Onion

3 Carrots

3 Celery sticks

1 Cup Soy Sauce

2 Cups Chicken or beef stock

1 Cup Mirin (optional: Chinese cooking wine)

3 TB Sesame Oil

1 Can Tomato Paste

1 Cup Red Wine

3-4 oz  Ginger – fresh

5 Cloves Garlic

2 TB Thyme dried

Directions:

Heat a large skillet or a heavy roasting pot such as a Dutch oven to medium high heat. Rub olive oil all over the beef short ribs and season thoroughly with salt and pepper. Working in batches, sear the ribs until all sides are brown and caramelized. Set the done pieces aside and continue until all of the ribs are completed.

Meanwhile, chop the vegetables into chunks about 1 inch in size. Once the ribs have been browned and set aside, sear the onion, carrot and celery in the same pan stirring often. The onions will cook first and once they are starting to get soft add the liquid ingredients to the pan and continue to heat through. Once heated, add the beef ribs into the sauce and cover with a lid. Place the pot in a 350 F oven for 45 minutes. Remove the lid, stir the pot and continue heating for another 45 minutes. The ribs are done when the meat is pulled away from the bone and a fork can easily go into and out of the rib.

If the sauce is still too runny and you want some gravy for your ribs, strain the vegetables catching the liquid in a saucepan. Simmer on medium heat to reduce by half or until thickened.

This is a great dish with smashed potatoes or a nice loaf of bread. A merlot or a Spanish blend would also be a nice treat.